Saturday, March 27, 2021

English Paper Piecing

The Grandmother's Flower Garden is finally quilted. I was able rent the long arm quilter, Avante, at RYCO. Four and a half hours with the wonderfully kind and patient instructor, Kim! What a great place to visit, shop, and quilt!

77 inches x 111 inches
Quilters Dream Poly batting
(King size 122 x 120)
Aurifil thread - black

Friday, January 22, 2021

Gluten Free Pumpkin Bread with Crumb Topping Recipe

This is a quick bread recipe that does not use yeast. It was created using multiple recipes, based on the ingredients I have on hand, including Pamela's Baking & Pancake gluten free mix. I combined the recipes and the results came out very good, indeed. The recipe is quick and easy and the bread comes out nice and moist! You won't be able to tell this is a gluten free product. 
I thought I would share and save this recipe here to avoid the need to recreate the measurements for next time. If you make this bread, enjoy!

 Pumpkin Bread – Gluten Free

Pumpkin Bread and Tea

Pumpkin Bread Ingredients and directions:

4 Tablespoons melted salted butter
½ cup white sugar
2 large eggs
1 cup canned pumpkin
1 ¾ cups Pamela’s Baking & Pancake mix
1 - 2 teaspoons Pumpkin Pie spice

Preheat oven to 350°

Beat together sugar, eggs and pumpkin. Slowly incorporate melted butter, beating until smooth. Add baking mix and spice. Beat until smooth. Pour into 8” x 4” loaf pan, prepared with nonstick spray.

Add crumble topping - see below.

Crumb Topping

1/2 cup Pamela's Pancake and Baking mix
1/2 teaspoon pumpkin pie spice
1/8 cup white sugar
1/4 cup light brown sugar
        3 - 4 Tablespoons salted butter, softened
Mix together first four ingredients, with whisk or fork. Add softened butter and mix until texture appears as small crumbs.

Top the pumpkin bread batter with this crumb mixture. With the back of a spatula, press down on the crumb topping to help it set into the batter top. This will help set the topping so it will remain on the bread after it is baked, and not just fall off the bread when sliced.

Bake for 50 – 60 minutes* at 350°, or until a toothpick inserted into the center of the loaf comes out clean. Remove from loaf pan and let cool on a wire rack. 
* note - I checked the bread with a toothpick at 50 minutes, then baked an additional 5 minutes for a total of 55 minutes.



Sunday, December 20, 2020

Facet Quilt - photo shoot

Facet Quilt is finally finished. 

I thought it would be a great day to photograph it outside - 

bright colors against the unusual December snowstorm. 

What better place than Wickford, Rhode Island?

Pattern by Kaffe Fassett

Book Simple Shapes, Spectacular Quilts 

Size - approximately 60 x 82 

Started in 2014 - finished November 2020


Hats off to my Dad who braved the cold and the ice to take the photos!

Saturday, October 24, 2020

Long Arm Rental

Keeping track of the process.

Pattern - Facet, by Kaffe Fassett, book Simple Shapes, Spectacular Quilts 

Size - approximately 60 x 82 

Long Arm Quilted on the Handi Quilter, Amara, 12 foot frame, rental.

Tuesday, August 18, 2020

Children's Masks

The children's masks are smaller than the adult size and use a softer, narrower elastic for the ear loops (3/16 inch elastic). Beads were placed on the ear loops to enable adjustment. There are three layers to the masks and are reversible and washable - two layers of quilters cotton and a layer of non-woven fusible interfacing

Sunday, August 2, 2020

Stocking up on Face Masks

Another batch of face masks for the month of July. Three layers - quilting fabric on front and back, making them reversible, with a layer of non-woven, iron-on interfacing.



All individually packaged to keep dust free until delivered.

Thursday, June 4, 2020

More Masks...

The mask making continues. These fifteen and an additional six already given out.